Cook grain of choice like rice, couscous, or quinoa according to package directions.
Make seitan
Use my easy seitan recipe to make your own seitan chunks or use storebought seitan or pressed extra-firm tofu for the protein.
Wash and cut up veggies in large chunks and place them on the skewers alternating different veggies and seitan chunks until the skewer is full except for 1 inch at each end.
Make the teriyaki marinade by adding all the teriyaki sauce ingredients except the starch in a small saucepan and bring it to a slow boil.
Pour the teriyaki sauce slowly over the kebabs coating each one. Grill immediately or cover with plastic wrap and store in the fridge until ready to grill.
To grill the kebabs
Place the kebabs over a medium flame and cook for about 3 to 5 minutes on each side until they are slightly chard. (Turn them every few minutes and brush them with some of the teriyaki marinade at the bottom of the dish.)
Add the remaining teriyaki marinade back into a small saucepan and mix 1 tablespoon of corn starch with 2 tablespoons of water to make a cornstarch slurry and mix it into the marinade. Simmer until it comes to a boil and thickens.
Serve the kababs over a bed of grain of choice and pour the teriyaki sauce over the kebabs.
Notes
You can make these kababs super easy by buying premade seitan and/or premade teriyaki sauce.
Use cubed tofu if you don't want to use seitan or simply leave out the protein and use all veggies.
I like to use a thinner teriyaki marinade at first to allow it to soak into the seitan. I thicken the marinade into a sauce at the end of cooking to allow it to stick to the kebabs better.
If using homemade seitan, you must simmer it before adding it to the skewers. The raw seitan dough will not cook enough on the skewers.